Company Mulino Marzetti was founded in 1930, in a small village in the current province of Fermo, thanks to the work of its founder Francesco Marzetti. At the time, the main technique of grinding cereals was stone. Although over time the techniques have diversified, the attention to the use of the highest quality cereals and quality of the products have remained the same. The traditional stone mill are still used today mainly for the production of maize flours for “polenta”, wholemeal flours of soft wheat and durum wheat, including those obtained from autochthonous ancient grains. Precisely with these flours caming from ancient grains, various types of pasta and biscuits are realized. The constant commitment to building the supply chain of local farmers ensures that all cereals used come from our territory, so we are able to offer 100% Made in Italy products.
with the ancient grains we produce ...
Journey of a grain of wheat
The quality of the raw material is the fundamental element for obtaining excellent products. The soil used for the cultivation of cereals must have the right characteristics of exposure to the sun, altitude and composition of the soil itself. In the case of the cultivation of native ancient grains, yields in terms of production per hectare are very low, so these elements are even more crucial and in some cases indispensable…